Lacto Fermented Yellow Zucchini

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By Team Studio Kitchen

Lacto-fermentation, also referred to as lactic acid fermentation, entails immersing vegetables and/or fruits in a brine solution comprising salt and water. Unlike pickling, which involves the elimination of bacteria, fermentation adopts a different approach.

This method is both swift and uncomplicated, yielding excellent results in a relatively short period. Anticipate a tangy, acidic, and effervescent outcome rather than the conventional pickle profile. Lacto-fermentation not only suppresses harmful bacteria but also fosters the growth of beneficial bacteria, thereby transforming fruits and vegetables into nutritious, probiotic-rich lacto-fermented foods. The effervescence observed in these foods arises from the carbon dioxide generated during the fermentation process.

Time

48

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minutes

Degree of Difficulty

Easy

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 Yellow Zucchini

BRINING LIQUID 2% SALINITY

1 litre water, room temperature
20g salt
1

To make brining liquid... combine the water and salt, stir to dissolve.

 

2

To prepare... Cut your vegetables to suit the size of your jar. Allow enough room at the top of jar for the vegetables to be weighted down and completely covered with brining liquid while still leaving enough room for the liquid to expand during the fermentation process.

 

3

To ferment... arrange your vegetables in sterilised jars and follow the instructions  above. Seal tightly and leave at room temperature for 24-48 hours. Timing depends on the heat in your kitchen or the climate you live in.

The jar should fizz when opened. Keep in the fridge and use as required.

 

1
0 hours 0 minutes

To make brining liquid... combine the water and salt, stir to dissolve.

2
0 hours 0 minutes

To prepare... Cut your vegetables to suit the size of your jar. Allow enough room at the top of jar for the vegetables to be weighted down and completely covered with brining liquid while still leaving enough room for the liquid to expand during the fermentation process.

3
0 hours 0 minutes

To ferment... arrange your vegetables in sterilised jars and follow the instructions  above. Seal tightly and leave at room temperature for 24-48 hours. Timing depends on the heat in your kitchen or the climate you live in.

The jar should fizz when opened. Keep in the fridge and use as required.